Zero marinating time. Less oil. INSANELY juicy. 🤯🍗 Yes, you can make authentic izakaya-style karaage on a busy weeknight!
You might think Japanese fried chicken (karaage) requires complex sauces, hours of marinating, and a messy pot of deep-frying oil. We’re here to change that. 🙅♀️✨
With just 4 basic seasonings and a clever shallow-frying technique, you get that ultimate ASMR crunch and juicy interior with half the effort (and easy cleanup!).
15 minutes
Hisae Sugiyama
PROFILE
INGREDIENTS
SERVES 3
12-13 pieces
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10.5 oz boneless chicken thighs (300g / thighs = max juiciness!)
- 1 tbsp soy sauce
- 1 tbsp cooking sake
- 0.5 tsp fresh garlic, grated
- 0.5 tsp fresh ginger, grated
- 3 tbsp potato starch (katakuriko / use 4 tbsp if needed)
- frying oil (just enough to cover the bottom of the pan)
- lemon wedges (for serving)
DIRECTIONS
- 1
Cut the chicken thighs into bite-sized pieces.
- 2
Place the chicken in a bowl. Add soy sauce, sake, grated garlic, and ginger. Massage the seasonings well into the meat with your hands.
- 3
Immediately coat each piece generously in potato starch. Make sure every crevice is covered for maximum crunch.
- 4
Pour a thin layer of oil (about 2-3mm deep) into a frying pan and heat over medium. Carefully place the chicken pieces in the pan. Fry for about 3-4 minutes until the bottom is a deep golden brown, then flip and fry the other side for another 3 minutes.
- 5
Remove the chicken and let it rest on a wire rack for a minute to drain the excess oil. Squeeze fresh lemon juice on top and enjoy the crunch!
RecipeID
1431
Tips & Notes
★ This recipe uses a 26 cm (10-inch) skillet.
★ Do not move the chicken around in the pan while frying.
★ Frying time is approximate. Adjust as needed to obtain the perfect deep golden brown color.
MY RATING
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Awards 👑 Grand Prix – Nadia “Everyone’s Home-Cooking” Recipe Contest 👑 Grand Prix – Nadia Menu Recipe Contest 👑 Nadia Annual Menu Award 👑 Nadia Monthly MVP Award 👑 Nadia Monthly Best Video Award About Me I am a culinary expert, food coordinator, and registered dietitian. For many years, I worked for a major corporation, developing recipes, proposing menus, and creating products. My experience spans a wide range of fields—both in Japan and abroad—including restaurant dining, ready-to-eat meals, and vending food services. I have also created popular menu items that have become customer favorites. After becoming independent, I launched my own cooking school, Let’s Hisameshi!, while continuing to work as a food coordinator. I handle recipe development for numerous major food manufacturers, restaurants, and convenience store chains, and remain active across many areas of the food industry. Qualifications Registered Dietitian Food Coordinator Food Stylist Food Specialist Dietary Life Adviser Licensed Food Sanitation Manager Licensed Food Sanitation Inspector Food Education Nutrition Consultant"